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There’s a new arrival in my kitchen.

img_5427Last week, I went out and bought a brand spankin’ new 9×5 inch loaf pan from Williams Sonoma. In case you’re wondering, this purchase was funded by my birthday money. While we are indeed working hard at saving our money for our emergency fund, birthday money is exempt from that, and it’s set aside for me to spend however I want (I do have a track record of letting this money sit in my personal spending account for quite some time, though!).

I bought my first Williams-Sonoma loaf pan a few years ago, after I read that Cook’s (you knew that was coming, didn’t you?) had give them a top rating. The $25 price tag put me off a bit, so I only bought one. I’ve been very happy with its performance, though, happy enough that I bought a second pan last year. These pans are very heavy and sturdy, and the non-stick finish is far more durable than the finish on any other bread pan I’ve owned, and I’ve owned quite a few!. My only complaint is that they don’t have a handle on them, so you really do need to use two hands to get them out of the oven. Well, and it’s also mildly annoying that they’re only available from Williams-Sonoma, because you’ll have to pay shipping if you’re not fortunate enough to have a Williams-Sonoma store in your area.

Non-stick finishes do tend to wear off after a while so I’m slightly nervous that these pans won’t last a lifetime, but my original pan has already outlasted the cheaper types I have, and the finish on it shows no signs of wear. And since I hate using glass for yeast breads (I grease and grease, but the bread still sticks), and I’m not a big fan of stoneware loaf pans either, these have been a good alternative for me.

At any rate, now that I have three of these,


I can make three of these at a time,


which is perfect, because three is precisely the number of loaves that fit neatly into my oven.

Now I just need two more of the Gold-touch 4×6 pans (I only have one), and I’ll be in good shape. 😉 I do have some more birthday money left…

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Sunday 24th of November 2013

I would really like to buy the WS pans but have a hard time figuring out if the 1 lb size would work for quick breads and regular breads since its not a standard 9x5 pan. Here is what it says on the website :1 lb. pan: 8 1/2" x 4 1/2" x 2 3/4" high. Since you have used them could you give me some advice on that. Thanks so much.


Sunday 24th of November 2013

I use the 1.5 pound in place of 9x5 inch loaf pans, and the 1 pound pan is similar to the 4x8 pan so many quick bread recipes call for.

If you want something like a 9x5, I'd get the 1.5 pound pan.


Monday 1st of March 2010

I am thinking of getting some Williams Sonoma bread pans. What size should I start with? And how many of them should I get? I like "the regular size bread loaves" but I don't know what that size is. Since the cost is so prohibitive to get the whole collection all at one time, I would like to know what is a good starting point.


Monday 1st of March 2010

The "regular" loaf size in my mind is the normal 9x5 size, but WS's are a little differently shaped...they're 10xsomething, but a loaf of 9x5 bread works fine in them.

They also offer a 4x6 inch loaf pan, which I do use fairly often too (mostly for quick breads, but also for some yeast breads).

What loaf pan do you most-used recipes call for? I'd go with that size first and then add more as you get funds. :)

The Frugal Girl » Whole Wheat Bread With a Twist(a quick and easy twist)

Thursday 28th of May 2009

[...] 4. Scrape the batter into a greased 4×6 inch baking pan. I don’t grease mine, since I’m the happy owner of one 4×6 inch Gold Touch bread pan. [...]


Sunday 24th of May 2009

How do they stack up compared to your standard restaurant supply models?


Friday 22nd of May 2009

I just bought an 8" gold touch square pan and I love it. I have more than a few of the other pans. They're the best and have a lifetime warranty in case the finish wares off.

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